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Dry-Fried Green Beans with Sichuan Peppercorns

Dry-Fried Green Beans with Sichuan Peppercorns

By Courtney HillApril 27, 2022

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

Dry-frying or dry-searing, called gan bian in Mandarin, is a classic Chinese cooking technique. A protein or vegetable first is cooked in oil—sometimes an abundance, sometimes a small amount—until the surfaces are browned and the moisture on the exterior has been expunged. Only then are aromatics and seasonings introduced. And as they cook, they cling to the browned surfaces and the flavors concentrate. The resulting dish is more or less sauce-free yet deep and bold in taste. Green beans are a common choice for dry-frying. We season them with Sichuan peppercorns for their unique tongue-tingling heat, along with árbol chilies (or red pepper flakes) for a more direct spiciness.

Tip

Don’t stir the beans too often during the first stage of cooking. Also, keep the burner at medium, no higher, until the beans are tender. Dry-frying on moderate heat with intermittent stirring takes about 15 minutes, which may sound like too long, but this approach drives off the moisture and develops flavorful charring.

Ingredients
  • 2

    tablespoons grapeseed or other neutral oil

  • 1

    pound green beans, trimmed and halved on the diagonal

  • Kosher salt

  • 1

    tablespoon sichuan peppercorns

  • 4

    medium garlic cloves, minced

  • 3

    dried árbol chilies, broken in half, or ½ teaspoon red pepper flakes

  • 2

    tablespoons soy sauce

  • 1

    tablespoon dry sherry

  • 1

    teaspoon white sugar

  • 3

    scallions, cut into 1-inch lengths on the diagonal

  • 1

    tablespoon finely grated fresh ginger

  • chili oil, to serve

Step 1

In a 12-inch skillet over medium, heat the oil until shimmering. Add the green beans and a pinch of salt. Toss, then distribute in an even layer and cook, stirring once every few minutes, until spottily browned and beginning to shrivel, 10 to 12 minutes.

Step 2

Sprinkle in the Sichuan peppercorns and cook, stirring every minute or so, until the beans are shriveled, charred and tender, another 5 to 10 minutes; the skillet may begin to smoke near the end of this cooking time.

Step 3

Add the garlic and chilies, then cook, stirring often, until fragrant, about 1 minute. Stir in the soy sauce, sherry and sugar. Cook over medium-high, stirring, until the skillet is dry, 30 to 60 seconds.

Stir in the scallions and ginger, then cook, stirring, until the scallions are slightly wilted, about 1 minute. Off heat, taste and season with salt. Transfer to a serving dish and drizzle with chili oil.